Rob Weland, one chef who's not afraid of headcheese, is leaving his post at, um, Poste Modern Brasserie, where he conducted pig roasts galore, composted countless table scraps and notably expanded the organic garden over the past seven years.
Washingtonian critic and Y&H alum Todd Kliman broke the news via Twitter last night. Eater DC offers more details this morning, including a statement from a restaurant rep who cites Weland's new book project on sustainable gardening and cooking among the reasons for his departure.
Photo by Tim Carman
Booking It: Rob Weland Splits From Poste Modern Brasserie was originally published by Washington City Paper on Sept. 8, 2011.